Raspberry~Blackberry Muffins

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This recipe is really just a raspberry muffin recipe but I had about half a cup of raspberries and blackberries that needed to be used up so I put both in.  I don’t see why you couldn’t use any kind of berry in this recipe.  Use 1 cup of berries total whether you are using one type or two or three.  The muffin itself is very tender and the topping is just right.  It doesn’t have too much sugar in it either which is a plus.

Raspberry  ~ Blackberry Muffins

1/2 cup butter, softened
1/2 cup sugar
1 egg
1/2 cup sour cream
1/2 cup milk
1 tsp vanilla
2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup fresh raspberries
1/2 cup fresh blackberries

STREUSEL:
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
3 tbsps sugar
1/4 tsp ground cinnamon
1/8 tsp salt
3 tbsps cold butter or margarine

In a mixing bowl, cream butter and sugar until light and fluffy then beat in the egg.

In a small bowl, mix sour cream, milk and vanilla. In another small bowl, combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened.

Gently fold in raspberries and blackberries.

Fill greased or paper-lined muffin cups two-thirds full.

For the streusel: Combine flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins.

Bake at 400 degrees F for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Makes 12 muffins

Happy Cooking!

Fresh Strawberry Mini Muffins

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Hands down the most popular recipe on my blog is Fresh Strawberry Muffins.  This recipe for mini muffins is different but just as good.  It’s very easy to make.  I used the strawberries from my first CSA pick-up.  The berries were super sweet and worked really well in this recipe since there isn’t much sugar.  The recipe said it made 36 but I didn’t make nearly that many ~ about 22 or so.

Fresh Strawberry Mini Muffins

2 cups flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
3/4 cup milk
1/3 cup canola or vegetable oil
1 egg
1 cup chopped fresh strawberries

Heat oven to 375º and spray 36 mini muffin cups with cooking spray.

In a large bowl, mix the flour, sugar, baking powder and salt. In another smaller bowl, mix the milk, oil, and egg.

Add wet mixture to dry, stirring just enough to mix it together. Do not over mix or the muffins will be tough. Gently fold in the chopped strawberries.

Divide mixture up between the muffin cups and sprinkle sugar over the tops of the muffins.

Bake for 12 to 16 minutes (mine took the whole 16 minutes) or until a toothpick inserted in the middle comes out clean.

Cool in the pan for 3 minutes and then remove from pan to a rack to continue cooling or eat them while warm.

Makes 36 muffins although I made considerably less.

Happy Cooking!

Monkey Bread Muffins

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I saw these muffins somewhere on the net and decided to try it with my Monkey Bread recipe and it worked great.  The muffins were great, easy to eat and they did stay together after I took them out of the muffin pan.  Give it a try for something different.

Monkey Bread Muffins

2 cans Pillsbury biscuits, each biscuit cut into 4 pieces
1/4 cup sugar
1 tsp cinnamon
1/2 cup packed brown sugar
3 tbsps butter
1 tsp water

Preheat oven to 375º. Grease a 12-cup muffin pan or you can use cupcake liners.

Mix the sugar and cinnamon in a small bowl and roll each biscuit piece in it. Divide the biscuit pieces among the 12 prepared muffin cups.

Combine the brown sugar, butter and water in a small saucepan and bring ot a boil, stirring constantly. Boil until the sugar is completely dissolved and then spoon the mixture over the biscuit pieces in the muffin cups.

Bake until golden and cooked through ~ about 8-12 minutes, checking after 8 minutes.

These do not really keep well so it’s best to eat them up.

Makes 12 muffins.

Happy Cooking!

Doughnut Muffins

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OMG ~ these are the best muffins I have made in a long time!  I made them for Easter breakfast so they aren’t particularly difficult but the longer bake time does have to be taken into consideration.  They have a super tender crumb.  The recipe makes 24 muffins and I think you could easily cut the recipe in half  if you wanted to.

The downside, if there is one, is that is takes a TON of butter ~  about FIVE sticks!!  Don’t substitute!!  They are so good and really worth the expense for a special occasion.

I found the recipe on the Fine Cooking website but a similar recipe can be found on many sites like The Pioneer Woman.

Doughnut Muffins

3 sticks of butter, room temp
1 3/4 cup sugar
4 eggs
6 cups flour
1 tbsp plus 2 tsps baking powder
1/2 tsp baking soda
1 3/4 tsp salt
1 tsp nutmeg
1 2/3 cups milk
1/4 cup buttermilk

Topping:

2 sticks butter
2 cups sugar
2 tbsp cinnamon

Heat oven to 350º.

Cream the butter and sugar in a large bowl. Beat in the eggs, one at a time, until just mixed.

In another bowl, sift together the flour, baking powder, baking soda, salt and nutmeg. Combine the milk and buttermilk in a measuring cup.

Using a spoon, mix a quarter of the dry ingredients into the butter mixture. Then add a third of the liquid ingredients. Continue in this manner, ending with the dry ingredients. Mix until all is well combined being careful not to overmix or the muffins will be tough.

Spray 2 muffin pans with cooking spray. Scoop batter into each cup filling until the dough is almost level with the top of the cup.  I used an ice cream scoop and that worked well.

Bake until firm to touch, 30 to 35 minutes.

When the muffins come out of the oven, melt the 2 sticks of butter and mix the sugar and cinnamon together in another bowl. When muffins are cool enough to handle, dip the muffin in the butter and then roll in the cinnamon/sugar mix. Place on a rack over a cookie sheet to catch any mess.

Cook’s Note: The batter can be kept in the fridge for up to three days. I have never done this so I can’t vouch for it but I don’t see why it wouldn’t work.

Makes 24 muffins.

Happy Cooking!

Honey Cornbread Muffins

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These are classic, simple and oh-so-good muffins.  They would go well with just about anything on your menu.

I found this recipe in the latest issue of Taste of the South magazine ~ if you can find this magazine, give it a try.  The recipes are so good.

Honey Cornbread Muffins

Honey Cornbread Muffins

1 1/2 cups yellow stoneground cornmeal (NOT self-rising)
1/2 cup flour
2 tsps baking powder
1 tsp salt
2 eggs
1 3/4 cups buttermilk
3 tbsps honey
1/4 cup butter, melted

Preheat oven to 375º ~ I used my convection oven and they turned out beautifully. Spray a 12 cup muffin pan with cooking spray and set aside.

Combine cornmeal, flour, baking powder and salt in a large bowl and, using a whisk, mix it all together.

In another bowl, beat the eggs. Add the buttermilk and honey, stirring to combine.

Add the wet ingredients to the dry ingredients and stir until just combined. Do not over stir or the muffins will be tough. Add the melted butter to the mixture and stir until combined.

Divide batter among the muffin cups. Bake for 25 minutes or until light brown.

Makes 12 muffins

Happy Cooking!

My Signature

Sugar-Free Blueberry Muffins

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These muffins are very good ~ I bet you won’t even miss the sugar especially if your blueberries are are nice and sweet.  The muffins were very easy to make and I’ll be making them again since I am trying to eat as little added sugar as possible.

The recipe calls for fresh orange or tangerine juice so I used Simply Orange Juice since that’s what we drink.  There is a notation on the recipe that says that using frozen juice will make the muffins bitter. The walnut oil adds a nice touch.

SF Blueberry Muffins

Sugar-Free Blueberry Muffins

1 3/4 cups flour
1 tbsp baking powder
1 1/2 tsps cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 cup walnut oil
3/4 cup fresh orange or tangerine juice
3 large eggs
2 cups fresh blueberries or unthawed frozen blueberries

Preheat oven to 375º. Grease a 12 cup muffin tin or use cupcake liners. I spray my liners with cooking spray, too, and it helps the papers to come off easily.

Combine the flour, baking powder, spices, and salt in a large bowl. I run a whisk through to combine it all.

In a measuring cup put the walnut oil and juice to equal 1 cup liquids.

Make a well in the flour mixture and break the eggs into the well and pour the liquids over the top. Mix all together for just about 1 minute until just combined. Using a spatula, fold in blueberries.

Spoon the bater into the muffin pan, filling cups to the rim. The recipe said it made 10 muffins but I was able to make 12. If you have some empty cups, fill halfway with water so the muffins bake evenly.

Bake for 20-25 minutes until a toothpick inserted in center of a muffin comes out clean. Do not overbake or the muffins will be dry.

Remove pan from oven and let cool on a rack for 5-20 minutes then remove muffins to a rack to cool to room temperature.

Store extra muffins in the freezer for up to 3 months.

Happy Cooking!

My Signature

Apple Muffins

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I have some apples that are really past their prime so I was scrounging around for a muffin recipe this morning and came across this one.  It was originally called apple strudel muffins but it tastes nothing like apple strudel so I changed the name to plain old apple muffins.  They are very good and don’t taste as sweet as some muffins.   DH really likes them and since he’s the only one who eats them, he better like them.  I did take a bite just to taste ~ I’m not THAT good at not eating sweets.

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Apple Muffins

Muffins:
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 1/4 tsps vanilla
1 1/2 cups diced apples

Streusel:
1/3 cup packed brown sugar
1 tbsp flour
1/8 tsp cinnamon
1 tbsp butter

Preheat oven to 375º. Grease a 12 cup muffin pan.

In a medium bowl, mix together flour, baking powder, baking soda, and salt.

In a large mixing bowl, beat together the butter, sugar, and eggs until smooth. Mix in the vanilla. Add the apples, stirring until incorporated. Gradually blend in the flour mixture and mix until just blended. Do not over mix.

Spoon the muffin mixture into the greased muffin pan. I use a large ice bream scoop to get same sized muffins.

In a small bowl, mix the streusel ingredients together except the butter. Cut in the butter until the mixture is like coarse crumbs. Sprinkle over the tops of the muffins in the pan.

Bake for 20 minutes or until a toothpick inserted in the center of the muffin comes out clean.

Let the muffins cool in the pans for 5 minutes before removing. Cool them on a wire rack.

Makes 12 muffins.

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Happy Cooking!

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Cranberry Cream Cheese Muffins

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I have been busy figuring out what to serve for annual Christmas party which is just 3 weeks away and finalizing my Thanksgiving menu.  Thanksgiving dinner doesn’t change much from year to year but I like to add something new each year.

These muffins are really delicious ~ very tender.  Now the recipe calls for the cranberries to be dusted with flour but since they are mixed with the flour mixture before adding to the wet mixture, I didn’t really see the point.  I didn’t do it and it worked out fine.  I also use half Splenda and half sugar and they taste great. I left out the nuts since DH is not a fan of nuts in baked goods.

I made 20 muffins using a big ice cream scoop to put them in the pan. Half will go into the freezer for Thanksgiving.

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Cranberry Cream Cheese Muffins

vegetable oil cooking spray or butter, for greasing
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
4 eggs
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh cranberries, dusted with 2 tablespoons flour
1/2 cup pecans, chopped (or other nuts)

Preheat oven to 350º. Spray or lightly butter muffin tins. You can also use cupcake liners.

Beat together butter, cream cheese, sugar, vanilla, and eggs.

Mix together in another bowl: flour, baking powder, and salt. Fold in cranberries and nuts. Add to wet ingredients. Stir until just combined ~ do not over stir.

Immediately fill muffin tins 2/3 full with batter.

Bake until inserted toothpick comes out clean, about 25 to 30 minutes.

Let cool 3 to 5 minutes before removing from pans.

Makes 18 to 24 muffins.

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Happy Cooking!

my-signature11

Fresh Strawberry Muffins

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In my never-ending quest to use up food instead of throwing it away, I had about 9 fresh strawberries to use up that were leftover from Green Salad with Fruit, Sugared Almonds and Orange Vinaigrette . So, I made fresh strawberry muffins. They would have been a tad better if I had a couple more strawberries to use but they’ll do. It was a great way to use up the berries and the muffins are very tender and delicious.

Fresh Strawberry Muffins

1/2 cup butter, softened
3/4 cup sugar
1 egg
2 cups flour
2 tsps baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries
3 tsps sugar
1/2 tsp cinnamon

Cream butter and sugar. Add egg and mix well.

Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.

Spoon batter into muffin pans.

Combine sugar and cinnamon and sprinkle over muffins.

Bake at 400º for 20-25 minutes.

Makes one dozen muffins.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Raspberry Muffins

1 Comment

I love raspberries! I think I could live on raspberries if I had to. They are so darn expensive around here ~ fresh ~ that I look for recipes that only use a small amount. This recipe only uses a cup and you can really taste the raspberry flavor.

This recipe makes a lot more streusel than you need for this recipe. I make it as the recipe says, use what I want on my muffins, then freeze the rest. I’ll have streusel ready the next time I want it. You can also cut it way down if you don’t want the extras.

Raspberry Muffins

Streusel
1 cup packed brown sugar
1/2 cup flour
1/4 cup butter
1/2 tsp cinnamon

Muffins
1 1/2 cups flour
2 tsps baking powder
1 tsp cinnamon
1/4 tsp salt
1/4 cup sugar
1/4 cup packed brown sugar
1/2 cup milk
1/2 cup butter, softened
1 egg, lightly beaten
1 cup fresh raspberries or drained frozen raspberries

For the streusel, combine ingredients and combine with a fork or your fingertips. Set aside.

Preheat oven to 400º.

Combine the flour, baking powder, cinnamon and salt in a large bowl and mix well. Stir in both sugars. Add the milk, butter and egg and stir until all ingredients are combined.

Fold in the raspberries being careful not to break up the raspberries. I find that this is impossible to do so I just do the best I can.

Spoon into paper-lined muffin cups and sprinkle with streusel.

Bake 15 to 20 minutes or until a toothpick inserted in middle of a muffin comes out clean.

The recipe says it makes 12 muffins but I only make 10 as I fill my muffin cups to the top.

Happy Cooking!